Tuesday, February 26, 2013

Shrimp and Grits

Recipe courtesy Joe Barnett

1 1/2 pounds (26-30 count) Wild Georgia Shrimp
2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
2 cups water
2 chicken bouillon cubes (recommended: Knorr)
2 tablespoons butter or margarine
1 cup quick grits (recommended: Quaker)
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp Cheddar
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete)
1 slice sugar-cured country ham
First, peel and devein the shrimp.

 In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

Read more at: http://www.foodnetwork.com/recipes/shrimp-and-grits-recipe/index.html?oc=linkback

Friday, February 1, 2013

Banana Pudding - Letter "B"

Olivia is studying letter "B" and I couldn't think of a better letter "B" recipe than my Nana's Banana Pudding! Nana graciously gave Olivia and I a cooking lesson to learn how to make her pudding.

5 bananas
3 eggs
2 c. milk
1 box of Vanilla Wafers
2 tbsp. all-purpose flour
1 c. sugar
 tsp. vanilla
dash of salt

1. First, set your eggs out for one hour to come to room temperature.
2. After an hour has passed, put 2 cups of milk into a sauce pan on medium heat. Keep stirred with a whisk.
3. Put a layer of wafers on the bottom of a glass baking dish. Next cut up all of the bananas. Using about half of the banana pieces, line a row of bananas on top of the wafers.

4. Separate the eggs. With the egg yolk, add 3/4 cup of sugar, 2 heaping tablespoons of flour, and 1 teaspoon of vanilla. Gradually add about half of the milk to this mixture and stir. Then pour it all back into the boiler and stir. Pour half of this pudding mixture onto the wafers and bananas in the dish.
5. Next add another layer of wafers and bananas, followed by the remainder of the pudding.
6. Beat the egg whites with a hand mixer until they are stiff. Add a dash of salt. When the eggs get frothy add 1/4 cup of sugar and 1 teaspoon of vanilla. Spread this on top for the meringue.
7. Bake at 350 degrees until the meringue is slightly brown on top. Enjoy!